Apples and cabbage, both at their peak in the fall, have a natural affinity for each other. The combination is found in many traditional German side dishes. I grew up eating braised cabbage and apples, typically made with a touch of vinegar. I loved the sweet-and-sour combination so it seemed a natural progression to incorporate crisp sauerkraut into the filling of my favorite apple strudel recipe for added tang and texture. The result? Stru-delicious!
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